Bright, tangy, and featuring in season fall tomatillos. I fire-roast tomatillos with jalapeño, garlic, and onion, then blend them with a fistful of fresh cilantro and a squeeze of lime into a vivid salsa verde. Corn tortillas are rolled around tender shredded chicken and blend of jack/mozzarella, smothered in the green sauce, and baked until bubbling. They're finished with crumbled cotija and a cool dollop of sour cream. Clean, comforting, and made with local produce